FISH CAKES - THAI SALMON

Fish Cakes - Thai Salmon image

Provided by mell_2

Categories Thai

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Previous Next

2 (200 g) cans pink salmon, drained
2 eggs, beaten
2 teaspoons chilies, seeds removed, chopped
4 tablespoons coriander, chopped
4 tablespoons fine shredded coconut
1 teaspoon five-spice powder
2 kaffir lime leaves, sliced thinly (optional)
2 teaspoons fish sauce
4 spring onions, chopped
2 tablespoons canola oil, for frying

Steps:

Remove any large bones from salmon.
Process all ingredients (apart from oil) in food processor until smooth.
Refrigerate the fish mixture for 15 minutes for easier handling.
Form the mixture into small cakes.
Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

Nutrition Facts : Calories 166.6, Fat 10, SaturatedFat 2.4, Cholesterol 105.2, Sodium 234.2, Carbohydrate 2.9, Fiber 0.5, Sugar 2.1, Protein 15.8